*4.3.4 Hygiene and sanitation*

Hand washing with soap and clean water before cooking or eating is necessary. The surfaces and types of equipment used in food preparation should be regularly cleaned and protected against insects, pests, and other animals.

Food and kitchen equipment clean to prevent infection.

Raw and raw food should be separated to avoid cross-contamination.

Cooked food should not stay at room temperature for more than two hours, but should be served hot, and the leftover food should be covered and stored at room temperature [24].
